A direct-heat cooking method using oil, butter, or other fat.
5
votes
1answer
6k views
No oil on non-stick pans?
My boyfriend is convinced that a non-stick coating on a pan (Teflon, seasoned cast iron, eco-ceramic, what have you) is equivalent to eliminating the need for using any cooking oil whatsoever.
Is ...
1
vote
0answers
69 views
Achieve the crispiness of fried potatoes using baking [duplicate]
Possible Duplicate:
How can I bake normally fried foods?
I usually cut my potatoes into sticks that are slightly bigger than your generic frozen fries. I've tried baking the sticks with low ...
0
votes
2answers
139 views
Is the Tortilla de Patatas modification to include carrots reasonable and can you cook inside a casserole dish to make it taller?
I want to make Tortilla de Patatas but I have extra carrots that I would like to use somewhere. Can I include them in the frying phase? And can the dish be cooked in a casserole dish in the oven ...
3
votes
3answers
509 views
Can I use flour to make a carrot soup more thick?
I made a carrot soup without the use of a blender as described in previous question link. Which was to chop the carrots and onions really small. The problem is that the result is quite watery.
In ...
3
votes
2answers
744 views
What makes vacuum fried food retain and concentrate the food's flavor?
I recently tried some vacuum fried banana chips and pineapple chips from Trade Joe's. They were delicious. Does anyone know why this process helps the food retain and even concentrate the flavors? ...
7
votes
1answer
323 views
Why fry onions without oil and then add oil?
In several recipes I have seen lately, the instructions are to sautee onions and garlic without oil for a few minutes, and then add oil and continue until golden. If it's of any help, these are ...
1
vote
1answer
335 views
Pan instead of a skillet
I'm going to be cooking salmon in a white wine sauce & the directions indicate that I need to use a skillet. I don't have one of these, would I be able to use a normal pan or a frying pan instead ...
0
votes
1answer
1k views
Getting crispy chicken nuggets at home
I have been trying to make chicken nuggets at home, but the nuggets did not come out as crispy as expected. The chicken inside is cooked fine, it is just the covering that did not come out fine.
I ...
1
vote
2answers
618 views
Why does food cooked with peanut oil stick less than food cooked with sunflower oil?
I tried both peanut oil and sunflower oil on the same food cooked in the same pan and noticed that when cooked with sunflower oil, the food tends to stick to the pan. If I use peanut oil, I have less ...
1
vote
2answers
154 views
Is it reasonable to expect “spiciness” to fry off?
I got in a "heated" discussion with my wife this evening about a fried turkey recipe that I want to try for Thanksgiving. It calls for:
1 cup of Creole seasoning
1/2 cup of black pepper
1/2 cup of ...
4
votes
3answers
545 views
Fried Spaghetti
Pasta, as far as I'm aware, is always boiled to serve. However, their eastern cousin, noodles, are often fried. Are there any well-known Western (Italian) dishes that use fried fresh pasta, instead of ...
6
votes
1answer
3k views
Benefits of Grill Pans
When looking at tips/advice for frying steak I often see that Grill Pans are recommended over standard, flat, frying pans. Often this is recommended for other meats as well, such as chicken and pork.
...
3
votes
7answers
7k views
How can I stop fish from sticking to a stainless steel pan?
I think Anne Burrell lied to me. She said fish will always stick to a stainless pan. This is true. No matter how well I lubricate my pan, my fish will always adhere like cement. She also said that the ...
0
votes
1answer
179 views
Funky taste - Oil or Fat?
I cooked some Turkey sausage out of the casing in about 3/4 a tablespoon of canola oil (recipe called for olive oil). I tried to drain out most of the grease. I added some soft cheese to it and ...
2
votes
3answers
1k views
What kind of rice should I use for frying?
Which properties should I look for or avoid in rice when I'm planning to fry it (the day after cooking)?
3
votes
2answers
182 views
Looking for some advice on why brown bits burned
I was cooking this sausage and peppers recipe. I warmed up some EVO, browned the sausage on both sides, about 3 minutes on each side. They left some brown bits behind. I drained the pan of EVO and ...
8
votes
1answer
1k views
What differences, practical and aesthetic, are there between egg washes?
An egg wash can be done in six major variations: [with | out egg white] mixed with [water | milk | cream].
My first hit when searching 'egg wash ratio' My Persian Kitchen where the use was for ...
3
votes
4answers
4k views
Why do you need to fry onions and garlic before adding other ingredients to a dish?
I've been using an online Paella recipe that instructs you to sweat some onions for 5 minutes, then add garlic for a few minutes, followed by the vegetables, tomatoes, rice and stock.
Is there a ...
6
votes
2answers
409 views
Frying only one side of eggs on a pan
When you break the egg on the pan directly [the situation when yolk is left intact], what measures can be used to fry the egg from one side only and also kill the bacteria on the non fried side?
Do I ...
5
votes
2answers
828 views
Should you avoid cooling a frying pan with water?
Sometimes after I fry something, I wash it immediately in water because it's a bit easier to wash (before the remains stick to the pan).
Does this damage the pan in any way?
3
votes
1answer
401 views
Vinegar and battered chicken?
I made a recipe for crispy shallow-fried battered chicken. The recipe called for a little vinegar to be added to the chicken after drying and seasoning. This dish did not work, the batter (just flour ...
2
votes
4answers
5k views
3
votes
1answer
2k views
How do I make the panko bread stick to my egg-coated chicken?
I am trying to do a pan-fried schnitzel with chicken breast coated in a mix of eggs, salt, pepper, some ketchup, a bit of olive-oil and sweet paprika.
Once I coat the chicken in the egg mix, I try to ...
1
vote
2answers
639 views
Pan-frying marinated meat without making a huge mess?
I love marinated meat, I love the extra flavor that the marinade adds to it. However, I don't always have the option to BBQ it, so sometimes I have to use a frying pan.
However, this always creates a ...
4
votes
1answer
1k views
Difference between Pan-Frying and Searing
What exactly is the difference between pan-frying and searing? They both use the same principles -- high heat, oil, flip once or twice -- and they both create the same result, namely that wonderful ...
3
votes
2answers
3k views
How to make soft Gulab Jamuns?
I use Gulab Jamun mix of the Gits company. http://www.gitsfood.com/gulabjamun/
The problem is that even on low fire the balls get brown from out side, but don't get cooked "properly" within.
When I ...
1
vote
2answers
532 views
How do I know if a frying pan is suitable for a glass ceramic cooker?
I had a set of great looking frying pans with layered bottoms that I was unable to use on my glass ceramic cooker.
The problem was the bottom would bend when heated up and lose close contact with the ...
6
votes
2answers
1k views
Keep Pakoras Crisp
What's the best way to keep pakoras crisp until being served? I am planning to make pakoras for a party and will not have time to make it as the guests arrive, which is why I would like to make it a ...
6
votes
4answers
500 views
How can I cook trout without generating horror stories?
I bought some frozen trout filets, pre-seasoned. As instructed on the box, I left one in the fridge yesterday to thaw overnight. Today -- also as instructed on the box -- I put the stove on ...
5
votes
3answers
1k views
How to approximate the Maillard temperature (154°C) in a pan?
Are there any common (non-toxic) household substances with boiling or smoke points close to the temperature at which the Maillard reaction occurs, 154°C?
I want to be able to check that my pan is ...
3
votes
1answer
287 views
Why did my peanut butter sauce split?
I made a peanut butter sauce/marinade for some tofu bits, with peanut butter, soy sauce and pineapple juice. It tasted good and was the right creamy texture when I put the tofu in it.
After a couple ...
11
votes
4answers
4k views
How can I bake normally fried foods?
A lot of frozen, convenience foods are foods that are traditionally fried can be prepared by baking.
I'm thinking of, fish sticks, french fries, tator tots, jalapeño poppers, etc.
I'm lousy at deep ...
6
votes
5answers
1k views
Why did my tomato soup turn thick and brownish?
I tried to improvise a tomato soup following these steps:
Slice tomatoes, briefly stir-fry for aroma, together with some onions, garlic pepper, salt, and a bit of sugar.
While still hot, purée all ...
6
votes
1answer
4k views
Does aged onion/garlic turn green when frying?
I was frying onions and garlic the other day and the paste turned green. I had bought the onions/garlics many days ago (20-30 days) I guess. Could that be the reason? There was no fungi or something ...
8
votes
5answers
5k views
How do I get breading to stick to pre-cooked chicken for pan frying?
I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flour then egg and then panko (Japanese ...
6
votes
4answers
438 views
How can I add more “chew” to veggie burgers with only vegetables?
I, like many, have been on the search for the perfect veggie burger. And to my mind, there is a difference between "burgers" derived from a combination of legumes, grains, and/or fungus (ex. tofu, ...
0
votes
2answers
467 views
What is the best way to fry rice cake?
I have some white rice cake. The instructions say to soak it in water overnight, then either fry it or simmer it. I tried part of it simmered some time ago, and didn't like the bland taste. So today I ...
5
votes
5answers
1k views
Frying Eggs—Sticking to the Pan
I've recently found a recipe that I really enjoy, but it calls for a sunny side up egg. Every time I try to fry an egg in this way it ends up sticking to the pan, the yolk breaks, and it ends up as an ...
1
vote
2answers
194 views
Fried rice jumps out of the pan
On frying cooked, parboiled rice from yesterday, some grains jumps out of the pan every other second, creating a mess. Is there a way to avoid this?
8
votes
4answers
10k views
How can I get crispy skin when pan frying fish?
I struggle to get crispy skin when pan frying fillets. What's the secret?
3
votes
1answer
353 views
Fried garlic turning black
When frying garlic in olive oil, it usually turns translucent after a while. This time, it quickly turned black. Why? Was the pan too hot?
6
votes
3answers
1k views
What would be the difference between frying vs baking meatballs?
I'm sure the two techniques impart slightly different flavor profiles, but what are they? What are the circumstances where you would choose one method over the other? Would the recipe need to be ...
4
votes
2answers
4k views
difference between pan-cooking with and without oil
So lately I've been pan-cooking single chicken thigh fillets as a snack of sorts. Heat the non-stick pan, and toss a chicken fillet in there, turn around a few times while making cuts to make them ...
3
votes
2answers
272 views
Getting Potato and Turnip Patties to hold together… how?
So I just tried this recipe for fried potato and turnip patties and completely blew it. I followed the recipe pretty closely, but the patties didn't hold together at all. The outside burned and the ...
6
votes
7answers
2k views
How to prevent sticking and get a nice searing on scallops
When I am searing scallops, they often stick in the pan and most of the time, they are very hard to turn.
I use only a little oil 1-2 tablespoons.
Am I not using enough?
5
votes
3answers
7k views
How do I prevent food from sticking to a standard (non-coated) pan?
On cooking shows I always see cooks using ordinary pans without non-stick coatings, and nothing ever seems to stick to their pans. But when I try the same recipes at home, my food always sticks.
...
7
votes
6answers
7k views
Cooking up onions, without oil
For a while now I have been trying to reduce my intake of fried food, or food otherwise cooked with oil. However I still make a lot of things with onions, and I end up sautéeing them with vegetable ...
9
votes
2answers
902 views
Why sweat but not brown?
Many recipes require that you sweat vegetables (celery, onions, etc). Why not saute them and brown them a little instead? Would not that develop the flavors even more? Why would you not want that?
11
votes
3answers
3k views
The secret to Pringles like potatoes
Some context: I'm not a cook, hardly even a good amateur, this considered:
I would like to know if it is possible to, with everyday cooking accessories, make some home-made potatoes that are as ...
2
votes
3answers
722 views
How to make a good homemade Croquette
I've been working on Croquettes and I still don't get it. There are a good number of things too keep in mind for making them right. However, my last batch was a mess, again.
I'd like to pose a wiki ...
